Italian Rainbow Cake Recipe (Torta Arcobaleno)

Few desserts are as joyful—or as eye-catching—as the Italian Rainbow Cake, known in Italian-American bakeries as “Torta Arcobaleno.”

With its signature trio of brightly colored layers sandwiched with almond paste and topped with a silky chocolate glaze, it’s a true celebration cake.

While it’s a staple at birthdays, holidays, and weddings in Italian-American communities, this treat is surprisingly easy to recreate at home with the right guidance.

This detailed recipe will walk you through each step, offer pro tips for perfect layers and a polished finish, and help you avoid common mistakes. Let’s make a rainbow!

Ingredients Checklist

For the Cake Layers

• 2 cups (250g) all-purpose flour, sifted

• 1½ cups (300g) granulated sugar

• 1 cup (226g) unsalted butter, softened

• 4 large eggs, room temperature

• ½ cup (120ml) whole milk, room temperature

• 2 teaspoons almond extract

• 1 teaspoon vanilla extract

• 1 tablespoon baking powder

• ½ teaspoon salt

• Food coloring gels (red, yellow, green)

For the Almond Filling

• 1 cup (225g) almond paste, softened*

• ¼ cup (60ml) simple syrup (equal parts sugar & water, heated until dissolved)

• 2 tablespoons (25g) granulated sugar

*Pro Tip: If almond paste is too firm, microwave in 10-second bursts to soften.

For the Chocolate Glaze

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

• ½ cup (120ml) heavy cream

• 1 tablespoon unsalted butter

• Rainbow sprinkles (optional, for garnish)

Essential Equipment

• 3 (8×8-inch or 9×13-inch) cake pans, or bake in batches

• Parchment paper

• Stand or hand mixer

• Mixing bowls (at least 4)

• Kitchen scale (for accuracy)

• Rubber/silicone spatulas

• Offset spatula (for spreading and layering)

• Serrated knife (for leveling cakes)

• Cooling rack

• Saucepan (for glaze)

• Cake board or serving platter

Instructions

1. Prep and Preheat

• Preheat oven to 350°F (175°C). Line each pan with parchment and lightly grease.

• Bring eggs, butter, and milk to room temperature for best texture.

2. Mix the Batter

• In a medium bowl, whisk together flour, baking powder, and salt.

• In a large bowl, cream butter and sugar with a mixer until light and fluffy, about 3–4 minutes.

• Add eggs one at a time, beating well after each.

• Mix in almond and vanilla extracts.

• Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until just combined—don’t overbeat.

3. Color and Bake Layers

• Divide batter evenly into three bowls (use a scale for precision).

• Tint each bowl with food coloring—red, yellow, green are traditional (use gel for bold color).

• Spread each colored batter into a prepared pan. Use an offset spatula for evenness.

• Bake 15–20 minutes, or until a toothpick comes out clean and layers are just golden on the edges.

• Cool in pans for 10 minutes, then invert onto racks and cool completely.

4. Make Almond Filling

• In a bowl, combine almond paste, simple syrup, and sugar.

• Mix until smooth and spreadable. Add a splash more syrup if too thick.

5. Assemble the Cake

• Level cake layers with a serrated knife if needed.

• Place green layer on a serving board. Spread with half the almond filling.

• Top with yellow layer; spread with remaining almond filling.

• Place red layer on top. Press gently to adhere. Freeze for 15–20 minutes for easier glazing.

6. Chocolate Glaze

• In a small saucepan, heat cream and butter until just simmering.

• Pour over chocolate in a bowl; let stand 1 minute, then whisk until smooth.

• Cool slightly, then pour over cake, letting glaze drip down the sides. Use an offset spatula for a glossy finish.

• Scatter with rainbow sprinkles if desired.

7. Chill & Slice

• Refrigerate cake for at least 1 hour to set glaze and firm layers.

• Slice with a hot, sharp knife for clean lines. Wipe knife between cuts.

Pro Tips for Success

• Measure accurately: Use a kitchen scale for perfectly even layers.

• Don’t overmix: For a light crumb, mix only until ingredients are combined.

• Cool completely: Assembling warm cakes can cause the filling to melt and layers to slip.

• Color boldly: Gels deliver bright, saturated color without thinning batter.

• Use almond paste—not marzipan: Marzipan is sweeter and less intense in almond flavor.

• Chill before slicing: Cold cake is easier to cut cleanly and serves more neatly.

Troubleshooting

• Cake too dense? Check your baking powder’s freshness; don’t overmix.

• Filling oozes? Chill each layer after assembling.

• Glaze too thin? Let it cool until slightly thickened, then pour.

Variations

• Chocolate Lovers: Swap one layer for chocolate sponge and glaze with dark chocolate.

• Nut-Free: Substitute almond paste with seed butter mixed with a splash of almond extract (if not allergic).

• Jam Filling: Add a thin layer of raspberry or apricot jam between sponges for extra tang.

Serving

• Serve slices slightly chilled or at cool room temperature for best structure.

• Add whipped cream, berries, or espresso for a true Italian-style dessert experience.

Storage

• Wrap cake tightly in plastic and refrigerate for up to 5 days.

• Freeze unglazed, fully cooled cake layers for up to 2 months. Thaw and glaze before serving.

• Store glazed, assembled cake in an airtight container. Let come to room temperature for 30 minutes before slicing.

Conclusion

The Italian Rainbow Cake is a joyful testament to Italian-American creativity and celebration. Follow this guide and you’ll have a bakery-worthy cake that’s as stunning to serve as it is delicious to eat.

Perfect for birthdays, holidays, or whenever you want to bring a splash of color—and flavor—to your table. Buon appetito! Ready to bake your own rainbow? Share your creations in the comments below!